Pine Nut Cheese Crisps

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These things are just the best......quick, easy, and it goes great with salads, just the best little things.......I have made then several times and the always are gone......making then this morning for appy's at Christmas Dinner at Moms.........Merry Christmas everyone.......

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I love this idea. I can snack and stick to my low carb diet at the same time...YEAH. I have experimented with other spices like cayenne pepper,garlic,onion powder,cracked pepper...all very good. I have used reggiano and it is good too but the asiago is tastier I think. we used to "burn"(microwave until crispy little cubes of cheeses and got a similar result but it isn't really as good....and YEs double the recipe because they are delicious.

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I've seen TV chefs make these before and it seemed daunting. Would they really crisp up right? Will they come off the baking sheet? Will they actually taste good?
Yes, yes and a million times yes! I cut corners by buying pre-shredded Asiago cheese (I'm positive that shredded Parmesan or Romano would work equally well from the store and they turned out amazing. I also skipped the 'rolling pin' step and simply left them flat, like little round flat crackers. The first time I made them I took them out too early. When they cooled I tasted them and they were wonderful but not as crispy as they should have been. I popped them back in to get slightly browner around the edges and voila.. perfection!
Tips:
1 watch them like a hawk. 8-10 minute cooking time is accurate.
2 make sure edges are golden brown as opposed to light brown
3 wait about 1 minute after you remove it from oven to transfer to wire rack
4 double the recipe, you'll need it!
Don't be surprised if there are no leftovers for these.. a true winner in my book!